Saturday, December 27, 2008

Egg Roll

I seem to be on a roll with egg dishes these days, notably eggs plopped on top of things.

Having made this huge pot of beans (did you know that a single pound of beans will feed a small army?) while My Beloved was away on business, I wanted him to taste them on his first night home. He's not a huge beans-and-franks fan and the beans already had ham in them, anyway, so I was at somewhat of a loss as to how to dress up the dish.

Inspiration! What about a pair of poached eggs with golden, runny centers atop all that brownish-red goodness? It had worked like a charm with the butternut hash, so why not?

He inhaled it. He scraped up the last lingering slurp of sauce. He looked around for more.

8 Comments:

You really are on a roll; poached eggs on beans are one of my favorite meals for this cold weather. Your dish sounds delish and inspired me to start making my pot liquor for the black eyed peas and greens that I serve on New Year's Day.

Making pot liquor is so simple that I'm almost ashamed to post a recipe. Simmer until tender a whole heap of pork bones, pork feet, any other bones in the freezer, onions, garlic, celery, chili peppers, and a carrot of two. Also add any semi-decent green vegetables in the fridge - good enough for stock but not really good enough to eat in the normal fashion. Simmer for a day or two until the skin falls off the port feet. Strain, chill and de-fat the stock. I ended up with four smallish plastic containers of pork stock - each one good for a whole hot of beans, greens or even winter soup of potatoes, carrots and sausage. I don't add salt to anything as the pork is salty enough but your taste may differ.